Bloody Bull
Total:
5 min
Active:
5 min
Yield:
6 servings
Level:
Easy
Total:
5 min
Active:
5 min
Yield:
6 servings
Level:
Easy

Ingredients

Bloody Bull:
Fennel Spice Rub:
Bloody Bull Mix:

Directions

Bloody Bull:

To make Bloody Bull:

Rub pre-chilled glass rims in bowl of fennel spice rub or your favorite spice rub. Pour a beer in each glass, top with bull mix. Stir with a spoon and serve.

Fennel Spice Rub:

To make Fennel Spice Rub:

Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.

Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.

Bloody Bull Mix:

To make Bloody Bull Mix:

Combine tomato juice, scallion jalapeno, horseradish, lemon juice, garlic and salt and pepper in a blender. Blend until smooth. Pour in a pitcher and refrigerate until ready to serve.

IDEAS YOU'LL LOVE

Bloody Bull

Recipe courtesy of Sara Moulton

Bloody Bull Cocktail

Recipe courtesy of Geoffrey Zakarian

Bloody Bull Mix

Recipe courtesy of Michael Chiarello

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Recipe courtesy of Geoffrey Zakarian

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Recipe courtesy of Snowbird Ski Resort

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